Job Description

Key Responsibilities

Food Preparation:

Preparing mise en place (ingredients) and cooking dishes according to standards and recipes for their designated station (e.g., sauces, grill, pastry).

Quality & Presentation:

Ensuring all food meets quality, taste, and presentation standards before serving.

Staff Supervision & Training:

Guiding and training Commis chefs and kitchen porters, ensuring efficient workflow.

Hygiene & Safety:

Maintaining cleanliness, sanitation, and adherence to health/safety regulations (like FSSAI in India) in their work area and equipment.

Inventory & Ordering:

Monitoring stock, managing wastage, and ordering necessary supplies to keep the station stocked.

Kitchen Operations:

Working with Sous Chefs and Head Chefs on menu planning, inventory control, and smooth service delivery.

Problem Solving:

Handling minor issues and customer complaints professionally.

Key Skills & Qualifications

Experience:

Often requires 2-4 years in a similar role, progressing from Commis chef.

Skills:

Strong cooking skills, organizational flair, ability to work under pressure, a cool head, leadership, and teamwork.

Education:

May involve NVQ/SVQ certifications or culinary college education, though experience is key.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?22,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person